Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food

por Schiell, Coline, Portanguen, Stéphane, Scislowski, Valérie, Astruc, Thierry, Mirade, Pierre-Sylvain
Publicado 2023

Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

por Portanguen, Stéphane, Tournayre, Pascal, Gibert, Paul, Leonardi, Selma, Astruc, Thierry, Mirade, Pierre-Sylvain
Publicado 2022

Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces

por N’Gatta, Konan Charles Aimeric, Kondjoyan, Alain, Favier, Raphael, Rouel, Jacques, Vénien, Annie, Astruc, Thierry, Gruffat, Dominique, Mirade, Pierre-Sylvain
Publicado 2021

The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure

por Germond, Arno, Vénien, Annie, Ravel, Christine, Castulovich, Brayan, Rouel, Jacques, Hutin, Morgane, Mezelli, Sara, Lefin, Sandy, Mirade, Pierre-Sylvain, Astruc, Thierry
Publicado 2023

Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting

por Astruc, Thierry, Vénien, Annie, Clerjon, Sylvie, Favier, Raphael, Loison, Olivier, Mirade, Pierre-Sylvain, Portanguen, Stéphane, Rouel, Jacques, Lethiec, Mailys, Germond, Arno
Publicado 2022